Amish Pasta Salad Recipe

amish pasta salad in a white bowl with wood spoon

Make yourself the potluck hero with this incredible Amish Pasta Salad! Fresh vegetables, tender pasta, and a light, creamy dressing that makes it the perfect side dish that disappears every single time.

Rate me!

Print Pin

Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: Jennifer Stewart

Ingredients

Pasta Salad

16 ounces pasta cooked al dente, drained, rinsed
3 stalks celery diced
1/2 cup red onion diced
4 large hard boiled eggs peeled, chopped
1 cup red bell pepper diced

Pasta Salad Dressing

2 cups mayonnaise
4 tablespoons sweet pickle relish
1/2 teaspoon garlic minced
1/2 teaspoon celery seed
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
1/4 cup sugar

Instructions

Cook the pasta according to package directions, then drain and run under cold water for a minute to stop the cooking process. Drain well and set aside.
Place the pasta, celery, eggs, onion and pepper in a bowl and toss to combine.
In a mixing bowl, whisk all the dressing ingredients and stir until sugar has dissolved and sauce is creamy.
Pour over the pasta and veggies.
Toss to combine with the dressing.
Serve immediately or store in the refrigerator until ready to serve.
Enjoy!

Notes

Cook pasta al dente to prevent mushy noodles.

Mix dressing separately before adding to make sure it combined.

Substitute ingredients - use celery salt for celery seed, pimentos for red pepper, or your favorite mayo brand (Duke's is my go-to!)

Make it lighter with low-fat mayo, Greek yogurt, or sour cream, and swap sugar for stevia if you prefer.

Let it rest - this pasta salad tastes best after chilling for at least 24 hours as flavors mix.

Nutrition